Ingredients
Scale
- 1 lb chicken breast, cut into bite-sized pieces
- 1 cup quinoa, thoroughly rinsed
- 2 cups low-sodium chicken broth
- 1 large zucchini, diced
- 1 red bell pepper, chopped
- 3 cloves garlic, minced
- 1 tablespoon olive oil
- 1 teaspoon dried oregano
- 1 lemon, juiced and zested
- Salt and black pepper to taste
- Fresh parsley for garnish
Instructions
- Heat the olive oil in a large skillet or Dutch oven over medium-high heat. Add the chicken pieces and season them with salt, pepper, and dried oregano. Brown the chicken for about 4–5 minutes until it is no longer pink on the outside. Stir in the minced garlic and cook for another 60 seconds until fragrant, being careful not to burn the garlic.
- Add the rinsed quinoa to the pot and stir it for one minute to toast the grains slightly. Pour in the chicken broth and the lemon zest. Bring the mixture to a boil, then reduce the heat to low. Cover the pot with a tight-fitting lid and simmer for 12 minutes. This allows the quinoa to absorb the savory flavors of the broth and chicken.
- Remove the lid and quickly layer the diced zucchini and bell peppers on top of the quinoa. Do not stir them in yet; just place them on top. Replace the lid and cook for another 5 minutes. This steams the vegetables so they stay bright and crisp-tender. Finally, remove from heat, stir in the lemon juice, fluff the quinoa with a fork, and garnish with fresh parsley before serving.
- Cook Time: 30 minutes